Artichoke Salsa
Kate Miller
Tangy artichoke hearts and piquant olives are perfectly married with strong garlic and mellow tomatoes.
Ingredients
- 1 6.5 oz jar marinated artichoke hearts (drain, but reserve 2 Tbs of the liquid)
- 1/2 cup black olives
- 1/2 cup grape tomatoes
- 2 cloves garlic
- 2 Tbs fresh basil
- 1/8 tsp crushed red pepper flakes
- Salt and pepper, to taste
Directions
- Coarsely chop the artichokes, olives, and tomatoes. Place in a small bowl.
- Finely mince garlic and basil. Stir into bowl along with seasonings and reserved liquid.
- Cover and refrigerate at least one hour before serving. Serve with pita bread, pita chips, tortilla chips, or bagel chips, if desired.
Nutrition Facts
Calories 65
Calories from Fat 21 (32%)
(4%)Total Fat 3g
(2%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%)Cholesterol 0mg
(11%)Sodium 256mg
(8%)Potassium 293mg
Total Carbohydrate 10g
(18%)Dietary Fiber 4g
Sugars 0g
Sugar Alcohols 0g
(5%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.